The poster was correct - even those who don't like celery will love this soup. My husband is one of them. I used 1 lb carrots and 1 large onion in addition to the celery. I used "better than bouillion", 13 tsp for 3 quarts water. After adding veggies to boiling broth, I melted one stick of butter in a small skillet, added in 1.5 tsp salt, pepper to taste, and let the butter brown for a minute over medium heat, then added in about 3/4 cup flour to make roux. Added the roux to the boiling veg/broth, boiled for about 15 minutes, then turned to low and simmered until dinnertime...about another 30 minutes. Fabulous aroma, comforting creamy flavor. I served it with toasted whole grain bread and a small balsamic vinaigrette salad.
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The poster was correct - even those who don't like celery will love this soup. My husband is...